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You are in: Home --> Cooking Tips
Top Tips on Cooking Meat
Jump to Tips on: Meat, Offal
Meat in general Meat should always be left to rest after cooking. This makes it more tender. To keep it warm, either place it in a cool oven or cover with foil and set aside. For example, a large rib of beef should be left to rest for about 15 minutes before serving.
Deglazing a pan used to fry meat will release extra flavours left in the pan. Sprinkle about 50ml of white wine into the pan after the meat is removed and scrap the bottom. This will create a juice that can be returned to the dish.
When deglazing a hot pan at home, do not pour the wine directly from the bottle, as it can catch light and the fire can go up to the rest of the liquid in the bottle.
When cooking on a griddle pan, always oil and season the meat before cooking, not the pan. Once in place, do not move because it will tear, wait until the meat is seared until you try to move it.
To get a criss-cross pattern on meat when griddling, simply turn the meat or fish 90° half way through cooking each side.
If cooking mutton, especially shanks, boiling in water for 90 minutes to 2 hours will soften the tough meat up yet retain the flavours of the meat. It can then be cooked like lamb in most recipes.
One often needs to use string to tie meat (or fish) together... you should only use proper kitchen string for this because it doesn't burn and is hygienic.
To speed up cooking of meats such as chicken breast or veal escalope, cut them thinner.
If defrosting meat from a freezer, it is best to allow it to defrost for 24 hours in the refrigerator to ensure that bacteria are not allowed to develop.
When roasting meat, to stop it pan frying on the bottom of the tray, lay a bed of onions, garlic or other vegetables on the base of the roasting tray then lay the meat on top. This will also add to the gravy flavours when the roasted vegetables are incorporated.
Many strong tasting roast joints, like beef, mutton and lamb are well served by the addition of rosemary, grated ginger and garlic for the last 30 to 45 minutes of cooking.
When tenderising meat, only use the textured side of the tenderising hammer for thick grained meats like beef or lamb. Use the flat side for light meats such as chicken or veal.
Offal If you do not want to have the bad smell you get when cooking kidneys, soak them in milk for 1 hour beforehand.
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